Mexican Pulled Chicken Stuffed Peppers

• 5 large green bell peppers
• 3 large boneless skinless chicken breasts
• 2 tbsp. chopped pickled jalapenos
• 1 - 14.5 oz can petite diced tomatoes, with the juices
• 1/2 white onion, minced
• 1 - 4 oz. can diced green chiles
• 1 tsp. salt
• 2 tsp. onion powder
• 1 tsp. chili powder
• 1/2 tsp. crushed red pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. oregano
• 1/2 tsp. ground cumin
• About a cup and a half of salsa

Put all ingredients except for the salsa in your crock pot.  Gently stir to mix well.  Cook on low for 6 hours.

Using two forks, shred the chicken.  Turn the crock pot to warm until you're ready to cook the peppers.

Preheat oven to 350F.

Cut the tops off the peppers, removing the ribs and seeds.  Slice a few small slices on the bottom of each pepper, allowing it to drain while cooking.  Lightly season the inside of each pepper with salt.

Spray a 9x13 baking dish and pour about a cup of salsa to cover the bottom.  Stuff each pepper with the chicken mixture and top each with about a tbsp. of salsa.  Cover with foil and bake until the peppers soften, 20 minutes.  Spoon some hot salsa from the bottom of the pan over the top of your stuffed pepper and enjoy!

Yum!